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Mum’s Egyptian Omelette

This omelette was a staple while I was growing up. It’s simple, filling, dead easy and a bit different to the classic French style omelette.

This omelette serves 1-2 people, double it easily. You do need an oven safe pan for it as you need to pop it under the grill.

3 eggs

1 tsp self raising flour

cooking oil/butter

1/2 big bunch of parsely finely chopped

1 small brown onion finely chopped

salt and pepper to taste

Soften the onion in a splash of oil, and pre-heat your grill.
Once soft, add the chopped parsley and continue to soften gently.
Meanwhile, lightly beat the 3 eggs with the flour, salt and pepper.
Turn the heat up on the frypan, and when hot (without burning the onion/parsley mix) add the eggs and swirl till the egg coats the parsely/onion mix.
Once the edges start looking cooked, throw the pan under the hot grill for about 7 minutes.
It’s ready when it’s golden and puffed.
Serve as wedges on toast, with slices of cheddar cheese

Hmm I been asking my mum for the recipe for like years! I’ve been making pretend versions but will cook up this for the folks sometime this week. Thanks!Ash Ghebranious´s last post..My favourite posters from the Sanity Rally

Yum! This is delish. I love omelettes under the grill that puff up – I love eating them Leb style with flat bread and pickled turnip 🙂Christie @ Fig & Cherry´s last post..Foreign Food Fridays- Istanbul- Turkey

Apart from the flour, this is how I always do my omelettes. Can’t beat that fluffy thing. My favourite omelette was one done for breakfast in the Maldives – green chilli & onion, served with gravy from a fish curry. Yum! Omelette and curry have a great affinity.